Start your timer
Save on your
labor cost IMMEDIATELY
How to increase your check size
Five quick steps that will fix my finances
restaurant management concepts
Quick interviews with successful owners
Save $44,000 on your food cost
to market your unique sizzle
Beef up your menu with better pricing
Get your staff MOTIVATED
A crash course in meat and seafood
How people decide where to eat out
This manual was given the "acid test" with real
restaurant operators who were having serious problems - and it
passed with flying colors.
The manual, Restaurant Turnaround, was first
designed as a seminar for restaurant operators. Before offering
it in a manual I wanted to
make sure it would pass the test in real life situations. I
have presented it at food shows in various
parts of the country with huge success and great feedback.
example: A woman who was previously a United
States District Judge, opened a restaurant and was having a
difficult time making it work. After the Restaurant
Turnaround seminar she said it was the most helpful information
she has come across in all of the research she did prior to
opening her business. She said that if she had this simple
formula before starting her restaurant she would have saved
hundreds of hours and thousands of dollars.
Another restaurant owner
in North Kansas was about to close her
doors. She came to the food show and looked
me up prior to my seminar. She was in tears as she said she
was about to lose her restaurant due to declining sales and
increasing costs. She asked for my help and we sat down
together for about an hour. We went over the formula in the
Restaurant Turnaround seminar and came up with a plan that not
only gave her the ideas she needed to increase her customer count
and check size, but also how to lower her rent, lower her food
cost and lower her labor cost. She went back fully armed
with the information and plan to turn her business around and
start enjoying being a restaurant owner again.
Another restaurant in
Kansas had two owners who attended the
seminar. They were two of the restaurant's
wait staff and recently bought the business. They didn't
have any idea about how to run their newly bought restaurant and
it was even more obvious by the questions they asked during the
workshop. I told them they needed to stay after the seminar
and get some additional help. In less than an hour (and a
yellow pad full of notes) they felt fully confident about how to
operate their business.
In Knoxville a restaurant owner drove 3
hours for the sole purpose of attending the
seminar. He and I continued our conversation after the
seminar and he said one of the ideas about scheduling alone will
save him thousands of dollars a year and will return him 100 times
the cost of the trip.
In Cleveland a restaurant owner attended the
seminar and sent me the following email: "If people
attended your seminar and took away just one of your many good ideas,
they would make more money than any purchasing savings they might gain
at the food show!"
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Reataurant Turnaround Strategy
An empty plate...
Many restaurant owners believe that low
food cost is the key to their success, yet on a $10.00 menu item the
cost to put out an empty plate without any food on
it is more than $7.00. How can you better control those
Reataurant Turnaround Strategy 2:
Control labor cost...
There is a simple formula that will show you how to zero in
on your labor cost and be able to maintain your cost at any
percentage you want.
Reataurant Turnaround Strategy
A huge mistake...
After visiting several thousand restaurants nearly all
of them made this huge mistake with some of the delivery drivers
that ended up costing thousands of dollars year after
Reataurant Turnaround Strategy 4:
A clever idea...
clever idea a successful chain restaurant uses that could end up
saving you thousands on your food cost.
Reataurant Turnaround Strategy 5:
How employees take cash...
Employee theft has always been a huge problem with
independent restaurants, however, 80% of your losses come from
only 5 employee theft techniques.
Reataurant Turnaround Strategy 6:
Cost of waste...
using a certain example you can learn a new way of
looking at the amount of money your shrink and waste actually
costs you over the course of a year.
Reataurant Turnaround Strategy 7:
Portion control examples...
You are already talking to
you about portion control , however, by reading these
examples you will really know the facts.
Reataurant Turnaround Strategy 8:
restaurant operator in St Louis was so impressed with the concept
of selling features that he said he was able to pay for a new
condo he and his wife had purchased on the Gulf
Reataurant Turnaround Strategy 9:
example of how one small restaurant save $44,272 by applying five
simple ideas that were so effective they completely turned the
restaurant into a profitable operation.
Reataurant Turnaround Strategy 10:
You need to know that
there are some
companies in our industry that are programming their computers to
create an unfair profit and unfair selling advantage and it
is costing YOU money.
Reataurant Turnaround Strategy 11:
are 27 different end user segments in the industry and each one
has special needs and requirements. Without this knowledge
you may be competing with the wrong competitor.
Reataurant Turnaround Strategy 12:
A restaurant in Japan...
one restaurant in Japan was able to drastically reduce the amount
of time it took to turn their tables and triple their
simple name change...
An example of how a restaurant made a simple name
change and was able to attract hundreds of new customers and keep
all their regular customers, after recovering from
Reataurant Turnaround Strategy 14:
A restaurant in California was able to build a very
successful restaurant by focusing their menu on a very unusual and
unique signature item.
Reataurant Turnaround Strategy 15:
restaurant in Texas was able to attract a huge amount of attention
and bring in business from all over the
Recognizing that the restaurant business is also the
entertainment business, a restaurant in Missouri was able to go
from a small family operation to sales exceeding $15,000,000 in
How a failed restaurant owner went broke, only to make
a huge comeback using a highly unlikely reason for people to eat
at his newly established concept.
Reataurant Turnaround Strategy 18:
Cut labor cost...
idea discovered in North Platte, Nebraska, was used by several
restaurants and cut their labor cost in half!
Reataurant Turnaround Strategy 19:
Sell more desserts...
unique way of selling desserts that makes it not only appealing to
the customer but extremely easy for the wait staff person to make
Reataurant Turnaround Strategy 20:
Outsell the competition...
steak house in a small town has been able to draw crowds of
customers from the surrounding cities which have a lot of
competition by using this clever marketing concept.
A unique delivery...
How a restaurant in Memphis is able to keep their
restaurant full by using a little known secret that was able to
get business from all the nearby campgrounds.
takes more than money...
Why two huge restaurants, with unlimited
resources, went out of business because they both made this common
mistake that you could easily make.
How the most famous and well known promoter in the
entire history of the restaurant industry used a simple key to
promote his successful chain of restaurants.
Marketing that works...
When you complain that
business is down there are 26 marketing ideas that will
immediately fill the dining room.
Reataurant Turnaround Strategy 25:
There are 19 things you can do inside your restaurant
that will bring customers back again and again.
business-killing headline such as "Two Die From
Eating Stuffed Ham In Local Deli" or "Party of 20 Get Sick Eating Roast Beef" will
put you out of business in a heartbeat -
you must know the single cause of all food-borne illness and how
to avoid it. Print this section and have every employee
read and sign it.
How restaurants with a buffet and a menu can figure the
exact cost of each customer who eats from the buffet.
How customers can turn left-over food such as French
toast, fish, baked desserts, and pizza, into profit making menu
the menu size...
How one simple concept can double the size of
your menu while adding only a few additional inventory
Which of the five methods of menu pricing are
the most effective and which of the five methods should you
By using a special pricing strategy a restaurant in
Northern Maine was able to keep steady customers during the slow
What is the maximum length
of time it should take to prepare and serve a menu
What is one of the biggest menu mistakes a restaurant
manager allows to happen when hiring a new chef?
Many restaurant owners overlook this simple concept
with their menu and upset an unbelievable number of customers who
never complain, but never come back.
Customer surveys reveal that a certain percentage of
the menu should never change while a certain percentage should
constantly be changing.
Reataurant Turnaround Strategy 36:
An important ingredient...
Leave this important and interesting fact off the
menu and you are missing out on a great marketing opportunity.
The menu also doubles as a sales presentation and by
using this powerful theory of menu design, the sales message will
be twice as powerful.
Why nearly all of the employee motivation and incentive
programs that are used by restaurant owners fail to produce any
results and how you can help them make the necessary
There are only four basic reasons
why people eat out and knowing what they are puts you in a position
to position yourself in your unique market.
There are only three reasons people
use to base their decision about where to eat out and knowing this
will help you know where to focus your
Turnaround Strategy 41:
After visiting 3,759 restaurants there is only one
common denominator that the successful ones had in
Reataurant Turnaround Strategy 42:
The success stories of 13 chain
restaurants and what they all have in common that you can use to build